Florida-Style Watermelon Ceviche

¼ lb. Florida bay scallops
¼ lb. large Florida shrimp, peeled, de-veined and cut into small pieces (about the same size as the scallops)
1 Florida orange (plus six to serve in, if desired)
½ cup plus 2 Tbsp. fresh Florida orange juice
½ cup fresh lime juice
2-3 tsp. fresh jalapeño, finely chopped
Kosher salt and fresh ground pepper, to taste
½ cup seeded Florida watermelon, diced
½ tsp. fresh ginger, peeled and grated
1 ½ Tbsp. red onion, finely diced
1 ½ Tbsp. fresh mint, chopped
1 large Florida lettuce head (1 ¼lb.)

Cut and peel the outer skin and white pith from the orange, then cut out the segments. The orange segments should be ready to eat at this point. Carefully chop the segments into small pieces. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion and jalapeño in a large bowl. Set aside.

Bring a half-full 1-quart saucepan of lightly salted water to a boil and add scallops. Poach the scallops until just cooked through, about 1 min. Transfer scallops with a slotted spoon to a bowl of ice water to stop them from cooking further. Return water in saucepan to a rapid boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice water to stop cooking. Drain scallops and shrimp well, and pat dry.

Add scallops, shrimp and mint to watermelon mixture. Toss to combine, then season with salt. Cover the ceviche and chill at least 1 hour to allow all the flavors to come together before serving.

Trim and separate lettuce leaves. Serve ceviche in a hollowed-out orange or grapefruit lined with lettuce leaves